Pan Seared Black Cod with Spring Asparagus Sauté with TIna Hoban of Wood Stone Corp.

Recipe from Tina Hoban, Executive Chef at Wood Stone

After graduating from culinary school 20+ years ago, Tina began her career as a pastry chef at several notable restaurants in both Seattle and Minneapolis.  Eventually, she settled on a farm in Whatcom County, where her days were spent canning, fermenting, milking goats, and raising her daughters.  While on the farm, Tina launched a bakery, Scratch Desserts, with a mission to create beautiful desserts using the farm’s bounty.

Tina has also entered (and won!) several corporate cooking contests, taught baking skills to kids, and created snack foods at a local manufacturer.  Currently, her role is Corporate Chef of Innovation for the Wood Stone Corporation.

Pan Seared Black Cod with Spring Asparagus Sauté

Ingredients

• 2 Tbsp olive oil, divided

• 2–6 oz black cod fillets from Sea to Shore Seafood Co.

• 4 oz trumpet mushrooms

• 8 oz asparagus

• ½ large leek

• ½ small head of radicchio

• ¼ cup white wine (Tina used used pinot gris)

• 1 Tbsp lemon juice

• 10 Moroccan oil-cured black olives (or Kalamata olives)

Directions:

Prep Vegetables

1. Remove tough parts at the bottom of the stems for the mushrooms. Slice the lengthwise in half or quarters.

2. Remove green part of leek and save for another recipe. Slice white part of the leek in half lengthwise.  Rinse off any grit from the leek and cut across into thin slices. Reserve half for another use.

3. Remove any tough part of the asparagus stalks.  Slice the remainder into ¾” pieces.

4. Pit olives and cut into quarters.

5. Remove the core from the radicchio.  Cut in half lengthwise, then across into strips.  

Prepare Dish

1. Heat two medium-size sauté pans over medium-high heat.

2. For fish, add 1 Tbsp olive oil to the first pan.  Pat the fish dry, season with salt and pepper, then place the skin side down and cook for around 4 minutes, or until the skin is crispy. Turn the fish over and cook on the other side for another 3 to 4 minutes, or until just cooked through.

3. While the fish cooks, sauté the veggies.  Add 1 Tbsp oil to the second hot pan.  Add the mushrooms and cook until they begin to brown and soften.  

4. Add the asparagus and leeks and sauté until the asparagus turns bright green.

5. Add the olives, wine, and lemon juice, and sauté just until the liquid evaporates, then toss in the radicchio.

6. To plate, place the veggies on a platter and top with the black cod.